Chinese Beef-and-Mushroom Stew with Whole Spices

Ingredients

• 1.5 pound brisket cubed trimmed
• 2 tablespoons brown sugar 
• 1 stick cinnamon (3-inch)
• 2.5 cups rice hot cooked
• 1 teaspoon sesame oil dark
• 1 teaspoon ginger fresh grated peeled
• 4  garlic cloves minced
• 1.5 cups green onions divided chopped
• 3 tablespoons soya sauce low-sodium
• 14.3 ounce low-salt beef broth canned
• 1 cup mushrooms dried black
• 0.5 teaspoon peppercorns mixed
• 2  chiles dried red
• 2 tablespoons sake (rice wine)
• 3  star anise 
• 1.3 cups water 
• 2 cups water boiling

Equipment

• bowl
• paper towels
• sieve
• slotted spoon
• dutch oven
• cheesecloth

Directions

1. Combine boiling water and mushrooms. Cover and let stand 30 minutes.
2. Remove mushrooms with a slotted spoon. Chop mushrooms; set aside. Strain soaking liquid through a cheesecloth- or paper towel-lined sieve into a bowl. Discard solids; reserve 1 cup soaking liquid.
3. Heat a large Dutch oven coated with cooking spray over medium-high heat.
4. Add beef; cook 8 minutes on all sides or until browned.
5. Add 3/4 cup onion, ginger, and garlic; cook 1 minute, stirring frequently. Stir in reserved soaking liquid, 1 1/4 cups water, and next 9 ingredients (1 1/4 cups water through cinnamon); bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in mushrooms. Cover and simmer 40 minutes or until beef is tender.
6. Remove beef mixture with a slotted spoon. Discard star anise, cloves, dried chiles, and cinnamon stick. Bring remaining liquid to a boil; cook 3 minutes or until reduced to 1 cup. Stir in 3/4 cup onion and oil.
7. Serve beef mixture over rice with sauce.